Chocolate CHIP Walnut Toffee Cookies
- 20m Prep Time
- 45m Cook Time
- 1h 5mReady In
These cookies balance meaty walnuts and sweet toffee bits with bittersweet chocolate chips. They are golden brown around the edges and soft in the center.
Ingredients
- 946 ml all-purpose flour
- 9.86 ml kosher salt
- 4.93 ml baking soda
- 355 ml unsalted butter at room temperature
- 473 ml dark brown sugar packed
- 237 ml granulated sugar
- 2 large eggs at room temperature
- 1 large egg white at room temperature
- 14.8 ml vanilla extract
- 1 bittersweet chocolate chips
- 1 Skor toffee bits
- 340 g chopped walnuts
Nutrition (per serving, estimated)
Estimated based off 9 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 16.2 mg
- Iron: 1 mg
- Magnesium: 18.7 mg
- Phosphorus: 58.3 mg
- Potassium: 65.4 mg
- Zinc: 0.45 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 946 ml all-purpose flour
- 9.86 ml kosher salt
- 4.93 ml baking soda
- 237 ml granulated sugar
- 14.8 ml vanilla extract
- 1 bittersweet chocolate chips
- 1 Skor toffee bits
- 340 g chopped walnuts
Prepare
- 355 ml unsalted butter, at room temperature
- 473 ml dark brown sugar, packed
- 2 large eggs, at room temperature
- 1 large egg white, at room temperature
Let's Cook
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Step 1.
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
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Step 2.
In a large bowl, sift together 4 cups all-purpose flour, 2 teaspoons kosher salt, and 1 teaspoon baking soda. Set aside.
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Step 3.
In the bowl of a stand mixer fitted with the paddle attachment, cream 1½ cups (3 sticks) unsalted butter (room temperature), 2 cups packed dark brown sugar, and 1 cup granulated sugar on medium-high speed until light and fluffy, about 3–4 minutes.
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Step 4.
Add 2 large eggs and 1 large egg white (all at room temperature) one at a time, scraping down the bowl after each addition. Add 1 tablespoon vanilla extract and mix until combined.
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Step 5.
Reduce mixer speed to low and gradually add the flour mixture, mixing just until incorporated. Do not overmix.
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Step 6.
Transfer the dough to a large bowl. Using your hands, mix in 1 (20-ounce) bag bittersweet chocolate chips, 1 (10-ounce) bag Skor toffee bits (or 8-ounce bag Heath Bits), and 12 ounces chopped walnuts until evenly distributed.
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Step 7.
Working in batches (you will need to bake three batches), use a 3-ounce scoop to portion the dough and drop onto the prepared baking sheets, spacing 6 cookies per sheet. Gently press each cookie down to flatten slightly.
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Step 8.
Bake until the cookies are golden brown around the edges, 14 to 16 minutes, rotating the sheets halfway through baking. Using a spatula, transfer the cookies to a wire rack to cool completely. Repeat with remaining dough.